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Congratulations to Christy, who is the winner of the ThinkFood Cookbook! Her comment was chosen using Random.org

Today is a very exciting day for me and The Leftover Queen blog! It is the day that I get to tell you more about my involvement in the ThinkFood Project and Book. Plus, I also get to give away a copy of this fantastic book to one of my loyal readers!

Although I can’t share the recipe with you yet, you’ll have to wait until the winter for that, I can tell you that it is a new and improved, totally revised recipe that I call my “Breakfast of Champions” and the main ingredient is eggs. I have been developing this recipe for about a year now and I am so excited to share it with everyone that picks up a copy of the book.

The inspiration for this recipe is two-fold. First, to find a dish that I would enjoy for breakfast, regularly. Prior to last year, I was never a breakfast person. Second, was to create something that has a balance of nutrients to keep me going through a hard workout (one of my passions and what this recipe was developed for), a day of work on the homestead, or just a busy brain day at work. This is an excellent recipe for anyone who wants a powerful and nutritious start to their day no matter what the day might bring. Some of the components can be made ahead, making it ideal for busy folk as well. Plus it is so delicious and satisfying, that I look forward to eating it about 5 days a week. It is also extremely diverse.

“Eggs are an amazing whole food. They are rich in choline, a key ingredient in the neurotransmitter acetylcholine, which is necessary for the healthy communication between brain cells. Studies have shown that choline intake promotes recovery from learning memory disorders in the aging brain, and may even improve psychic function in those with senile dementia or Alzheimer’s. Egg yolks are also rich in omega-3 fatty acids, yielding additional brain benefits”. – ThinkFood, Recipes for Brain Fitness

I want to take this further and say that farm fresh eggs that are gotten local from truly free-ranging, pastured birds are even more nutritious. Nutrients can be lost the longer a fresh egg sits in storage, and mass produced eggs can have unwanted antibiotics in them. Birds that are free-ranging eat their natural diet which includes a variety of greens as well as bugs and worms. They are healthier, and therefore their eggs are better for you.

So how can you tell a good quality egg from a bad? Good quality eggs have a deep yellow, almost orange yolk that retains it’s shape when it is cracked open. Instead of a thin white, good eggs have a more viscous part surrounding the yolk and thinner area just around the perimeter.

If you purchase high quality eggs you shouldn’t have a problem with salmonella and other bacteria and viruses. Over 95 percent of all U.S. eggs currently coming from caged hens. Caged hens live their entire lives crammed together. They have no room to even lift their wings. They are stacked on top of each other in cages. Many never even see the light of day. These are mal-nourished and diseased birds. This kind of environment is a breeding ground for all sorts of nastiness. These eggs are at high risk for salmonella and other bacteria. You can tell them apart because they will have pale yellow yolks, a thin white and a bland taste. I believe that eggs are the perfect food, but only if you get the best quality eggs. They are more expensive, but if you do the math, they are on average about 40-50 cents per egg. Can you afford 40 or 50 cents for breakfast? You can’t afford not to, if you take a look at this video. Think all eggs are the same? It takes 3-4 grocery store eggs to match the nutrition of one pastured free range egg! http://www.youtube.com/watch?v=dmRlYLpz1jw

So support your local farmers, or even neighbors who have a few backyard chickens, with extra eggs. To find a local farmer near you, please check out Localharvest.org. Try several different producers and inspect your eggs for color, viscosity and taste. Or better yet, get a few backyard hens for yourself!

(Our girl, Gimpy)

I really can’t wait to share my recipe with you, and all my tips for making it ever more varied. So be sure to sign up for the free recipe of the week program at any time via this link. You will get an email each week for 50 weeks highlighting each one of the recipes per week. The recipe of the week pages give each blogger’s tips, info about the blogger, and photos along with all of the recipes. There is really no reason why you shouldn’t sign up this minute!

Well, actually you should wait just a minute, because I want to tell you about how you can get your own free copy of ThinkFood.

How to Enter The ThinkFood Book Giveaway:

Anyone is welcome to enter, provided doing so does not violate any local laws of your place of residency. International participants are welcome, but all participants must be over the age of 18.

Please remember that for your entry to count, you must leave a separate comment for every entry you make.

1) DO THIS FIRST (REQUIRED): Tell me your favorite way to cook with eggs, and if you purchase farm fresh eggs.

Optional ways to get more entries:

2) Blog about this giveaway describing why you want to win the book, and link your post to this giveaway. (1 extra entry)

6) Follow The Leftover Queen on Twitter and tweet @leftoverqueen with a link to the giveaway. (1 extra entry)

If you are already a fan of The Leftover Queen and have done all or some of the above, and wish to enter the contest just write that you already subscribe to the newsletter, facebook page or RSS feed, by email, etc. Make sure to leave a separate comment for every entry.

Why Enter?

1) Because it is free

2) There are tons of awesome recipes and photos for each recipe in the book

3) Who couldn’t use a little more brain health?

The winner will be announced on this post next Tuesday, September 7th. The winner will be drawn at random and contacted on September 7th. The winner has until Thursday Sept. 9th by 10 AM, EST to respond before another winner is chosen.

I do purchase farm-fresh eggs…from Soul Food Farm…which are the eggs used at Chez Panisse. They are pricey, so I like to use in a way to their fullest: baking is my favorite preparation. Also in custard-based desserts: ice cream is my current obsession.
I also use high-quality, local organic eggs from Whole Foods sometimes…in desserts in which eggs are not a central component

Ohhhh I love eggs and I love them cooked scrambled…. or boiled…. or fried…. or omelette! You tell me a way to cook eggs .. and certainly will be my favorite! The only way I don’t eat is totally raw, although I’m a recent convert to farm fresh eggs!

I’m regretting that I’ve not been on here more regularly. Making a point of it. So, here I am, loving your chicken girl. She’s adorable. I’m sure her eggs are amazing. The best eggs I’ve eaten (consistently) have been in France/Monaco. On a whole other level of goodness. My fave egg dish has to be my Spanish style plantain omelette! I don’t use local eggs because I’m not too close to someone that raises chicken!

I have been buying free range chicken eggs and chickens , since driving by a strange barn like thing in the country which stank so bad I was nearly sick, at the farmers market I asked what it was , and the answer made it quite clear , what I had to do for my family .

I do buy farm fresh eggs…from the same farmer for years now at the farmer’s market…although I’d love to have our own hens one day! Poached is a perrenial favorite in this house…although migas and chorizo con huevos run a close 2nd & third! Thanks for the chance

Hi Jenn,
My favorite way to cook farm fresh eggs (the only kind I get – I’m part of a winter poultry/egg CSA and I only buy via farmers market in the spring/summer) is to melt some farm fresh butter at a lowish heat, stir eggs together with buttermilk, a pinch of salt and some fresh chives from my garden (or even better, garlic scapes when they are in season) and render them slowly. YUM!

I love a good egg I don’t buy fresh often, just because they’re harder to find. When I find myself at the Farmer’s Mkt, I usually pick up fresh. You can totally tell the difference. My favorite thing to do w/ eggs is make a fried egg and avocado sandwich for lunch (with tomato too). Looks like a cool book.

I have a friend who has chickens and buy the extras from her.
They are sooooooooooooo much better than supermarket eggs.
My fav way to eat them? As an omlete…spinach, bacon and swiss is one of my best combinations. thanks

i know the contest is closed but had to tell you i loved this read. and to say that the best farm fresh eggs do have that almost orange like color and taste so good that you don’t need salt.
gimpy is so big now!!!
is this a book out in bookstores? or yet to be released, might have a look at it.

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Thank you so much for all your comments. I enjoy reading each and every single one of them. Please keep them coming because I do appreciate the feedback and I apologize that I can't respond to everyone individially. See you in the blogosphere!